Slow Cooked Beef Stew

Ali Segersten
Gluten-Free Slow Cooked Beef Stew

I don't think I've shared a beef recipe yet on this blog. Beef is a concentrated source of protein, minerals, fats, and vitamins. For the deficient person, beef can be extremely beneficial. Eating beef raised on corn, which is most likely GMO-corn, leads to the need for medications for the cattle, different types of fat deposited in the meat, and a reliance on a type of agriculture that is not sustainable for our planet. Plus, most feedlot cattle these days are pumped full of hormones to grow and plump up quicker, making the business of raising cattle more profitable. If this isn't enough, it has now been found that a quarter of all ground beef is now tainted with drug-resistent bacteria, such as staph aureus.

When cooking with beef, look for a source of locally raised organic grass-fed beef. Grass-fed beef is lower in saturated fat and higher in Omega-3 fatty acids, CLA (conjugated linoleic acid), and vitamin E. In fact raising cows on grass is what nature intended. It has only been in the last 70 years that farmers began feeding grain (corn) to cattle. Eating beef with green leafy vegetables, especially cultured vegetables, helps digest the meat, making the meal even more beneficial.

Recipe from our Meal Planner

Slow Cooked Beef Stew

Gluten-Free Slow Cooked Beef Stew
Slow Cooked Beef Stew
Servings
3
Cook Time
4 hours
Prep Time
15 minutes

This stew is ridiculously easy to prepare. Just add everything to your crockpot, cover, and walk away. I like to serve it over mashed potatoes with a quick cabbage slaw in the wintertime. I make the cabbage slaw by thinly slicing savoy cabbage and tossing it with roasted walnuts and a homemade red wine vinaigrette.

Ingredients
1 medium onions diced
4 large carrots cut into ¼-inch rounds
½ pounds cremini mushrooms quartered
1 pounds beef stew meat
½ cups water
¼ cups dry red wine
¼ cups strained tomatoes (or tomato sauce)
2 tablespoons arrowroot powder
1½ teaspoons Herbamare (or sea salt)
½ teaspoons freshly ground black pepper
Directions
  1. Place the onion, carrots, mushrooms, and stew meat into a 3-quart slow cooker.
  2. In a small bowl whisk together the water, red wine, tomato puree, and arrowroot.
  3. Pour into the slow cooker. Add the salt and pepper.
  4. Mix all ingredients together. There won’t be enough liquid to cover the ingredients. This is how it should be so don’t be tempted to add more liquid.
  5. Sometimes I crack the lid for the last 45 minutes or so of cooking in order to cook off some of the liquid which creates a thicker stew.
  6. Cook on high for 4 hours or on low for 8 hours. Serve over Mashed Potatoes if desired.

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Posted In
beef crockpot recipe easy gluten-free grain-free Winter recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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